Dhal (Curried Split Peas)

READY IN: 4hrs 30mins
Recipe by Kaarin

An inexpensive Indian meal full of good flavor. From Mennonite cookbook More-With-Less which says to serve this with a vegetable curry, tomato chutney, cottage cheese or yogurt and a fresh fruit try. I sometimes use mung beans in place of the split peas. The long prep time is to soak the peas.

Top Review by Boadicea33

I followed the recipe exactly, but the dahl turned out to be pretty bland. All heat, no flavor. My kids wouldn't touch it and the husband was not impressed. Even I wasn't thrilled. It filled the hole, but I won't be serving it again.

Ingredients Nutrition


  1. Soak peas or beans 3-4 hours in the 2 1/2 cups water.
  2. Add turmeric, cayenne and salt and bring to a boil.
  3. Reduce heat, partially cover and simmer 20-30 minutes.
  4. Peas should be tender and beginning to disintegrate.
  5. Add additional water if necessary to maintain thick gravy consistency.
  6. Meanwhile, saute in a small pan the onion in butter with remaining seasonings.
  7. Fry till onion is well browned.
  8. Add onion to peas.
  9. Serve over rice.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a